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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape

Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda gra...

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Autores principales: Merín, María Gabriela, Martín, María Carolina, Rantsiou, Kalliopi, Cocolin, Luca, de Ambrosini, Vilma Inés Morata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568883/
https://www.ncbi.nlm.nih.gov/pubmed/26413065
http://dx.doi.org/10.1590/S1517-838246320140160
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author Merín, María Gabriela
Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
de Ambrosini, Vilma Inés Morata
author_facet Merín, María Gabriela
Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
de Ambrosini, Vilma Inés Morata
author_sort Merín, María Gabriela
collection PubMed
description Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidium pullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO(2) concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce β-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking.
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spelling pubmed-45688832015-09-25 Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape Merín, María Gabriela Martín, María Carolina Rantsiou, Kalliopi Cocolin, Luca de Ambrosini, Vilma Inés Morata Braz J Microbiol Food Microbiology Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidium pullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO(2) concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce β-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking. Sociedade Brasileira de Microbiologia 2015-07-01 /pmc/articles/PMC4568883/ /pubmed/26413065 http://dx.doi.org/10.1590/S1517-838246320140160 Text en Copyright © 2015, Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/4.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC.
spellingShingle Food Microbiology
Merín, María Gabriela
Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
de Ambrosini, Vilma Inés Morata
Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title_full Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title_fullStr Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title_full_unstemmed Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title_short Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape
title_sort characterization of pectinase activity for enology from yeasts occurring in argentine bonarda grape
topic Food Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4568883/
https://www.ncbi.nlm.nih.gov/pubmed/26413065
http://dx.doi.org/10.1590/S1517-838246320140160
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